Artichoke and Tomato Gnocchi
DESCRIPTION
Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese.Adapted from recipe: Eating Well Magazine
INGREDIENTS
- 16 oz gnocchi (shelf-stable package)
- 1 small onion (sliced)
- 1 small red bell pepper (diced)
- 4 cloves garlic (thinly sliced)
- 1 tbsp fresh oregano (chopped, plus more for garnish)
- 15 oz chickpeas (1 can, rinsed)
- 14 oz diced tomatoes (1 can)
- 9 oz artichoke hearts (frozen or canned, sliced)
- 8 Kalamata olives (pitted and sliced)
- 1 tbsp red-wine vinegar
- ¼ tsp ground pepper
- 2 tbsp feta cheese (crumbled)
INSTRUCTIONS
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm. Reduce heat to medium.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes. Add garlic and oregano; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and artichokes; cook, stirring, until hot, about 3 minutes. Stir in olives, vinegar, pepper and the gnocchi. Sprinkle with oregano, if desired.
NUTRITION
Calories: 427kcal
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